Otto Enoteca PizzeriaFollowing in big sister Lupa’s footsteps, Otto has recently added pasta to the menu, including a spaghetti carbonara made with a double dose of pig—pancetta and prosciutto. We’d expect nothing less from chef-owner Mario Batali.1 Fifth Ave., at 8th St.; 212-995-9559

PruneOne of the simplest and best versions of the dish is served at one of the least likely places, with a palate-humbling torrent of coarsely ground black pepper and not a drop of cream. Brunch only.54 E. 1st St., nr. First Ave.; 212-677-6221